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Is the coffee community’s relationship with associations changing?

Perfect Daily Grind

Coffee associations serve objectively essential purposes: to support the industry’s growth through research and events, and to promote the consumption of high-quality coffee. In 2010, I had a conversation in Rwanda with an agricultural scientist about the ‘ potato defect ’. This is a wake-up call.

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MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken.

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The Stages of Gentrification, as Told by Restaurant Openings

EATER

Between 2000 and 2010, the Latinx population declined 26 percent. Similarly, in Brooklyn’s Bedford-Stuyvesant area, there were eight bars in 2010. Typically, restaurants served by waitstaff are larger and more upscale, with higher price points. Bushwick bars and housing costs have a coefficient of 0.69. By 2013, there were 13.

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How to Write the Perfect Restaurant Mission Statement: Guide + Examples

7 Shifts

She also supports coffee shops that value sustainability and partner with suppliers that use organic farming methods. Sublime Brew serves quality coffee, made from the finest quality beans sourced locally, and works with suppliers that support sustainability. She loves coffee and not a day goes by without her grabbing a cup.

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Donatos: From Transformation to Transition

Modern Restaurant Management

" The Donatos CEO is retiring in October after 24 years and passing the torch to Kevin King, who has served as President of the brand since 2022. Donatos’ products are also served in 290 non-traditional locations (276 locations with Red Robin, nine sports and entertainment venues, and five REEF Kitchens).

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MRM People & Places: Cassoulet War, Zagat Stories and AQUAlounge

Modern Restaurant Management

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Back in 2010, Stewart rallied 11 Jersey Mike’s Dallas/Ft. Photo by Sylvain Gaboury/PMC).

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An Eater’s Guide to Visiting (and Drinking) Champagne 

EATER

Each of the three-course dishes, served in glass, reusable jars, are prepared by chef Christophe Tinot of the nearby restaurant and catering company Le P’tit Boursault and come with a glass of a different Piot-Sévillano cuvée — that you’ll certainly want to (and should) take home.